How to Cook Angels On Horsebacks
Serves: 4
Preparation time: 10 mins
Cooking time: 15 mins
Ingredients needed to make Angels On Horsebacks:
For the scallops:
- 32 scallops or small oysters, shucked
- 3-4 limes
- 16 thin-cut bacon slices
- Vegetable oil, for greasing
For the dip:
- 250 gm cream cheese
- Small fistful chives, chopped
- 1 garlic clove, crushed
- Dash of freshly ground black pepper
Cooking instructions for Angels On Horsebacks:
- To make the dip, place the cream cheese in a medium bowl and throw in the chopped chives as well as garlic.
- Sprinkle freshly ground black pepper generously into it and whisk them thoroughly until well combined, while mashing with the back of the spoon while doing so.
- Adjust the seasonings and spoon it into a serving bowl; set aside until the time of serving
- Arrange the bacon slices across a large skillet, few at a time, and fry over moderately low heat until they are partially cooked and don’t turn crispy yet.
- Drain them out onto a plate lined with paper towel to soak away any excess grease and set aside until all the bacon slices are cooked to desired doneness.
- Warm up your outdoor grill and oil its grate with small amount of oil.
- To assemble, wind ½ of a bacon slice around a small scallop or oyster, while overlapping it along the edges and insert a toothpick through it to secure.
- Arrange them on the hot grill grate and grill one side for about 5-6 minutes or until the scallop is cooked through and the bacon turn crispy golden brown.
- Flip it over and grill the other side for another couple of minutes or until the bacon turns crisp throughout.
- Transfer them to a large serving platter and smother them with a splash of freshly squeezed out juice from the limes.
- Serve right away along with cream cheese-chives dip.
Image credit: Wikimedia Commons
